Quick Mushroom Risotto Recipe

Quick Mushroom Risotto Recipe

Cooking Time: 15-20 minutes You will need for 4 servings:

6 oz. Rice.

1 lb. mushrooms.

2 oz. Butter salt and pepper.

8 oz.

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Cooked ham or other cooked meat.

1 tablespoon chopped parsley.

1 Cook the rice in boiling salted water for 12 minutes.

2 Meanwhile, chop the mushrooms and saut6 in the butter for a few minutes.

3 Add the diced ham and cook all together until the mushrooms are tender.

4 Season and add parsley.

5 Drain the rice and rinse under hot water and put into a hot serving dish.

6 Pour the mushroom mixture on top.

Scalloped mushrooms.

Cooking Time: about 20 minutes You will need for 4 servings:

1 oz. Butter 8 oz. Mushrooms.

1 oz. Cornflour 4 hard-boiled eggs.

1 pint milk 2 tomatoes salt and pepper breadcrumbs nutmeg chopped parsley.

1 Make a sauce with the butter, cornflour and milk and season with salt and pepper and a pinch of nutmeg.

2 Add the thinly sliced mushrooms and simmer for about 10 minutes.

3 Put the sliced hard-boiled eggs and peeled and sliced tomatoes into a fireproof dish.

4 Pour the mushrooms and sauce over.

5 Sprinkle with breadcrumbs and put into a moderately hot oven (375‚°F – Gas Mark 5) until brown and crisp.

6 Sprinkle with parsley before serving.

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